Cooking a butt portion ham might sound intimidating, but with the right approach, you can create a delicious, tender, and beautifully glazed ham that will impress your family and friends. Whether you’re preparing for a holiday feast or a cozy dinner, this guide will walk you through everything you need to know about cooking a butt portion ham with ease and confidence.
What Is a Butt Portion Ham?
Before diving into cooking, let’s clarify what a butt portion ham actually is. The “butt portion” refers to the upper part of the ham, which comes from the pig’s hind leg but is closer to the shoulder. It’s often sold bone-in and can be either smoked or unsmoked, cured or fresh. This cut is flavorful and tender when cooked correctly and is perfect for roasting, grilling, or slow cooking.
Preparing Your Ham Butt for Cooking
Thawing and Prepping
If your ham is frozen, thaw it in the refrigerator for several days before cooking. Pat the ham dry with paper towels to help any glaze or seasoning stick better.
Scoring the Ham
Using a sharp knife, score the surface of the ham in a diamond pattern about 1/4 inch deep. This step helps the glaze penetrate deeper and creates a beautiful caramelized crust during cooking.
How to Cook a Butt Portion Ham: Step-by-Step
Oven Roasting Method (Most Popular)
- Preheat your oven to 325°F (165°C).
- Place the ham fat side up in a roasting pan. Add about 1/2 inch of water to the pan to keep the ham moist during cooking.
- Calculate cooking time: Roast the ham for about 35 to 40 minutes per pound if it’s bone-in, until the internal temperature reaches 145°F (63°C).
- Cover the ham loosely with foil to prevent drying out.
- Prepare a glaze while the ham roasts. A classic glaze includes brown sugar, honey, Dijon mustard, pineapple juice, ground cloves, cinnamon, salt, and black pepper. Mix these ingredients well.
- Glaze the ham about 30 minutes before it’s done. Remove the foil, brush the glaze generously over the ham, and increase the oven temperature to 425°F (220°C) to caramelize the surface. Repeat glazing once or twice during this time for a rich, sticky finish.
- Rest the ham for 10-15 minutes after removing it from the oven to allow juices to redistribute.
- Carve and serve by slicing against the grain for tender pieces.
Alternative Cooking Methods
– Grilling: Score and glaze the ham, then grill over medium-high heat for 20-25 minutes per pound, turning and glazing regularly to build flavor and a smoky char.
– Slow Cooker: Place the ham in the slow cooker with a bit of liquid (pineapple juice or broth), cook on low for 6-8 hours until tender, and apply glaze near the end.
– Instant Pot: For a quicker option, cook the ham on high pressure for 30-40 minutes with glaze poured over it, then let it rest before slicing.
Tips for the Perfect Butt Portion Ham
– Use a meat thermometer to ensure the ham reaches 145°F internally, which is the safe temperature for cooked ham.
– Don’t skip resting: Letting the ham rest after cooking makes it juicier and easier to carve.
– Experiment with glazes: Try adding fruit like pineapple rings or cherries, or spices like cayenne pepper or garlic powder for a unique twist.
– Save the bone: After carving, keep the ham bone for making delicious soups like split pea and ham soup.
Simple Glaze Recipe to Try
– 1 cup brown sugar
– 1 cup honey
– 1 cup Dijon mustard
– 1 cup pineapple juice
– 1 tablespoon ground cloves
– 1 tablespoon cinnamon
– Salt and pepper to taste
Mix all ingredients and brush over the ham before and during the last 30 minutes of cooking for a perfect balance of sweet and savory.
Cooking a butt portion ham is straightforward when you follow these steps. Whether you roast, grill, or slow cook, the key is low and slow cooking combined with a flavorful glaze that brings out the best in this delicious cut.
Enjoy your perfectly cooked ham!